| Course Name | Professional Skills Laboratory I |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 301 | Fall | 2 | 6 | 5 | 6 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Required | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to develop the students' ability to present plates by preparing menus from world cuisines with appropriate cooking techniques. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | In this course, students are taught the basic food service and the importance of teamwork in a professional kitchen environment. Within the scope of the course, students are provided to apply recipes, prepare for presentations and serve them to guests within the specified time. |
| Related Sustainable Development Goals | |
|
| Core Courses | |
| Major Area Courses | X | |
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to the Course | |
| 2 | Theory: Restaurant operation and planning Practice: Clear Soups, Dry Cooking Techniques (Sautee), Tarts & Pies, Basic Breads | Traster, Daniel “ Foundations of Menu Planning” 2nd Edition, Pearson 2018, p.1-10 |
| 3 | Theory: Menu Planning Basics Practice: Clear Soups, Dry Cooking Techniques (Shallow frying) Tart & Pies, Basic Breads | Traster, Daniel “ Foundations of Menu Planning” 2nd Edition, Pearson 2018, p.31-44 |
| 4 | Theory: Menu Planning (Flavor) Practice: Puree Soups, Dry Cooking Techniques (Deep Fry), Cakes, Flat Breads | Traster, Daniel “ Foundations of Menu Planning” 2nd Edition, Pearson 2018, p.43-50 |
| 5 | Theory: Menu Planning (Seasonal) Practice: Cream Soups, Dry Cooking Techniques (Stir-Fry), Cakes, Flat Breads | Traster, Daniel “ Foundations of Menu Planning” 2nd Edition, Pearson 2018, p.52-67 |
| 6 | Theory: Menu Planning (Concepts & Style) Practice: Cream Soups, Moist Cooking Techniques (Poaching), Cakes, Rich Breads | Traster, Daniel “ Foundations of Menu Planning” 2nd Edition, Pearson 2018, p.94-108 |
| 7 | Midterm Exam | |
| 8 | Theory: Menu Planning (Preparing a Budget) Practice: Starters (Warm Salads), Moist Cooking Techniques (Steaming & Boiling), Mousses, Rich Breads | Traster, Daniel “ Foundations of Menu Planning” 2nd Edition, Pearson 2018, p.122-140 |
| 9 | Theory: Menu Planning (Preparing a Budget) Practice: Starters, Combined Cooking Techniques (Braising), Mousses, Whole Grains Breads | Traster, Daniel “ Foundations of Menu Planning” 2nd Edition, Pearson 2018, p.139-150 |
| 10 | Theory: Plate Presentation - 1 (Using Textures) Practice: Starters, Combined Cooking Techniques (Stewing), Whole Grain Breads | Traster, Daniel “ Foundations of Menu Planning” 2nd Edition, Pearson 2018, p.1-10 |
| 11 | Theory: Plate Presentation - 2 (Using Shapes) Practice: Pasta Menus | Styler, Christopher “Working the Plate:The Art of Food Presentation”, 2006 20-35 |
| 12 | Theory: Plate Presentation - 3 (Using Colors) Practice: Seasonal Menus (New Year) | Styler, Christopher “Working the Plate:The Art of Food Presentation”, 2006 38-50 |
| 13 | Theory: Designing a Dish Practice: Vegetarian Menus | Styler, Christopher “Working the Plate:The Art of Food Presentation”, 2006 130-150 |
| 14 | Theory: Designing a Dish Practice: Vegetarian Menus | Styler, Christopher “Working the Plate:The Art of Food Presentation”, 2006 130-150 |
| 15 | Review of the Semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Traster, Daniel “Foundations of Menu Planning” 2nd Edition, Pearson 2018, p.139-150 Styler, Christopher “Working the Plate:The Art of Food Presentation”, 2006 130-150
|
| Suggested Readings/Materials | The Culinary Institute of America, “The Professional Chef, New York: John Wiley & Sons Inc., 2011, 9th edn., ISBN: 978-0-7645-5734-7 H. L. Cracknell ve R. J. Kaufmann, “Practical Professional Cookery”, 3rd edn., Singapore: Seng Lee Press, 1999. ISBN: 978-1-8615-2873-5 |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 30 |
| Field Work | ||
| Quizzes / Studio Critiques | 1 | 10 |
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 20 |
| Final Exam | 1 | 40 |
| Total |
| Weighting of Semester Activities on the Final Grade | 5 | 60 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 40 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 2 | 32 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 6 | |
| Study Hours Out of Class | 14 | 1 | 14 |
| Field Work | |||
| Quizzes / Studio Critiques | 1 | 8 | |
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | - | ||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 14 | |
| Final Exams | 1 | 16 | |
| Total | 180 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | X | ||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production | X | ||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | X | ||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | X | ||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | |||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | |||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | X | ||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | |||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
